Welcome, $5 Dinners readers! There are three versions of this recipe, each healthier than the next. Be sure to scroll all the way down for the best stuff!
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Whole Grain Cornbread
Adapted from More With Less Cookbook
Mix together:
1 c. cornmeal (make sure it’s not “degerminated”)
1 c. whole wheat flour
4 tsp. baking powder
½ tsp. salt
2 Tbs. Brown sugar
Make a well and add:
2 beaten eggs
1 c. milk
¼ c. canola oil (why I don’t recommend canola oil)
Stir until just smooth. Pour into greased 9×9 pan and bake 25 minutes at 400 degrees. Serve hot. Store in fridge if you want leftovers to last more than a day or two.
Cost: ~$1.25 (more than Jiffy mix, but so much healthier!)
Super foods: 2 honorable mentions
Healthy Upgrade: Better Fats and Sweetener
Mix together:
1 c. cornmeal (make sure it’s not “degerminated”)
1 c. whole wheat flour
4 tsp. baking powder
½ tsp. salt
2 Tbs. honey
Make a well and add:
2 beaten eggs
1 c. milk (see below to use yogurt or buttermilk)
¼ c. melted coconut oil or butter
Stir until just smooth. Pour into greased 9×9 pan and bake 25 minutes at 400 degrees. Serve hot.
HealthiER upgrade: Soaked
What does Soaking Grains mean?
Mix together cornmeal and flour (the one cup each from the original recipe) with a total of one cup buttermilk and/or yogurt (this is in place of the milk, and you can use whatever you have on hand, one or both options). Soak at room temperature overnight, then add baking powder, baking soda, salt, eggs, honey and coconut oil or butter at baking time. Change: Reduce baking powder to 2 tsp. and add 1 tsp. baking soda. Be careful to stir the baking powder, soda and salt in evenly. Dishes saver: You can melt the coconut oil or butter in the 8×8 pan in the oven as it preheats. Cook as directed above.
Note: I love to make this in a cast iron skillet for a little added rustic-ness!
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Other from-scratch recipes:
- Homemade Whole Grain Biscuits
- Homemade Granola and Granola bars
- Tuscan Bean Soup
- California Chicken Wraps
- Homemade Whole Grain Tortillas
Hi! Thanks for your ideas and inspiration!
I’m trying this recipe, but I’m a bit confused. If I soak the grains, do I still add the milk?
Thanks!
Kristin
[Reply to this comment]
Katie Reply:
July 2nd, 2009 at 3:04 am
That’s a really good question! I changed the recipe to make it more clear, but no, you don’t add milk too. Just liquid to equal one cup total. Thanks for the clarifying question. I hope you find lots you like here at KS – welcome!
[Reply to this comment]
Natalie Reply:
November 9th, 2010 at 10:11 am
Ok, I’m still confused: the original recipes have a total of three cups of grains and milk, but in the soaked version you only have one cup total??
[Reply to this comment]
Alex Hall Reply:
November 9th, 2010 at 11:56 am
It’s still three cups total:
1 cup whole wheat flour
1 cup cornmeal
1 cup buttermilk or yogurt
[Reply to this comment]
Katie Reply:
November 11th, 2010 at 6:37 pm
Yes, exactly. The soaking doesn’t generally change the amounts of things, just the timing of when to mix what, and sometimes the milk changes to a cultured dairy product. Enjoy!
Katie
[Reply to this comment]
Thanks, Katie! You’re up early! I’m in Sweden, and it’s morning here.
Thanks for answering so quickly. I ended up adding a bit of milk, and it turned out great. Really delicious and the kids all loved it, so I’ll definitely make that again!
Kristin
[Reply to this comment]
I have been searching for a healthier cornbread recipe, and used the one from More With Less for years. This sounds perfect. Can’t wait to try it!
[Reply to this comment]
I’m looking forward to making this gluten free. By the way, your blog has really inspired me. If you’d like, you can read about the inspired changes I’m already making this week at my blog! You’ve been linked to it too!
[Reply to this comment]
Yum. Made this tonight with chili. I did the soaked version except used 3 tablespoons of maple syrup instead of the honey and it was excellent. Thanks. Will be using this often. So easy too.
[Reply to this comment]
Have you tried any gluten free flours or mix in place of the whole wheat flour?
Or have you made corn bread with just corn meal without adding any flour?
Thanks!
[Reply to this comment]
Katie Reply:
November 11th, 2010 at 7:41 am
Donna,
Katie
I haven’t, but I know there are a great many GF cornbread recipes out there. I have one bookmarked to try!
[Reply to this comment]
AmandaonMaui Reply:
November 11th, 2010 at 2:41 pm
I made a soaked gluten free cornbread and it’s on my site!
http://www.glutenfreemaui.com/2010/08/26/soaked-gluten-free-cornbread/
[Reply to this comment]
I often use sour milk (milk with T. vinegar per shy cup milk); will that work for soaking the grain? Thanks! I grew up on this recipe and would love to make it soaked.
[Reply to this comment]
Katie Reply:
November 30th, 2010 at 2:57 am
Rochelle,
Katie
That fits the description perfectly!
[Reply to this comment]
Where can I find not “degerminated” cornbread? Is there a specific brand to use – everything I’ve found at the store seems to say “degerminated”.
Thanks!
[Reply to this comment]
Katie Reply:
February 3rd, 2011 at 1:55 am
Emily,
Katie
You’ll probably have to check out a health foods store, or maybe the Bobs Red Mill section of a regular grocery store, for actual “whole grain” cornmeal. Good luck!
[Reply to this comment]
Azure Standard also sells the whole dried corn to be milled. That’s what I am going to try. One question – when you soak this, do you ahve trouble with it rising? I seem to either have problems (when soaking recipes) with it not rising properly OR it is too crumbly and will not hold together. Should I add an egg? HAve you had this problem with this or other recipes? Thanks!
[Reply to this comment]
Katie Reply:
June 1st, 2011 at 10:48 pm
Tiffany,
Katie
Sometimes the soaked version does strike me as more dense than the original, but it’s nothing unpalatable. Just make sure you don’t add the baking soda/powder until right before baking and really spread it around and stir it in well. That can be the culprit. Hope that helps!
[Reply to this comment]
Could I use this recipe and adjust it for cornbread casserole? That would add a can of corn (i use frozen to try and be a bit healthier) and creamed corn. Instead of sour cream could I use the yogurt? Or is sour cream not a bad thing??
[Reply to this comment]
Katie Reply:
August 12th, 2011 at 12:45 pm
Christy, I imagine it would work – the creamed corn would probably have to be in place of some of the liquid, right? Sour cream and yogurt, both healthy, can be subbed back and forth easily. Hope that helps!
Katie
[Reply to this comment]
These look great. That’s $1.25 for the whole thing?
[Reply to this comment]
Katie Reply:
September 20th, 2011 at 1:34 am
Yep, calculated when I posted this two years ago. Probably gone up by now, sadly. What is your cost analysis? Katie
[Reply to this comment]
Slow Food and the Hunger Challenge | (Don't Be) Too Timid and Squeamish // Sep 18, 2011 at 8:40 am
[...] used this whole-grain cornbread recipe, which was calculated at $1.25. I cut it into 12 [...]
Hi Katie
I just bought a big sack of Hodgson Mill’s yellow corn meal. My question is, if it doesn’t say “degerminated”, is it ok? It says 100% whole grain stone ground yellow corn meal. I tried to research brands online that aren’t degerminated but came up with nothing. I am thinking this is legit, but thought I’d ask to see if anyone else had any input.
[Reply to this comment]
Katie Reply:
November 7th, 2011 at 2:34 am
Vicky,
Katie
You’re good to go!
[Reply to this comment]
um, I looked around and it seems you are supposed to use lime to soak cornmeal. I did what you said, and it is a little sour tasting. I also had to add a bit of water (out of milk) I used blue cornmeal as well, kind of fun. It’s pretty good but I am curious as to why all the other sites use limewater and you are using yogurt…are you sure this is safe?
[Reply to this comment]